Broke the cauliflower into florets, after that, cut the florets into small pieces. Carrots, after peeling them, cut them into small cubes, to bring the cooking time closer to that of cauliflower. And the pepper, because I will use it only for taste, I cut it in half and took out its seeds.

Heat about 50 ml of sunflower oil in a soup pot, in which we will lightly fry two tablespoons of wheat flour. Fry for about a minute, stirring constantly, and add two teaspoons of Hungarian sweet paprika powder. Add the cut cauliflower florets, stirring again, add the diced carrots and immediately add water, I put about 2.5 l. Put the peppers cut into two and two cubes of vegetable concentrate, cover the pot and let it boil over medium heat for about 30-35 minutes.

Season the soup with sea salt, freshly ground pepper and add a bunch of chopped parsley. Taste and if necessary more season according to your tastes, I added the juice of half a lemon for a little acidity.

Serve hot with a tablespoon of sour cream and possibly a little more lemon juice.